Pan-seared this pork chop to 145°F but the center looks a bit rosy. Is this safe to eat?

10. Common Myths About Pork Safety And Pink Meat
One common myth is that pork must be cooked until the juices run clear and the meat is white throughout. This belief stems from past concerns about trichinosis and outdated cooking guidelines.
Another myth is that pink meat is always undercooked. As discussed, factors like myoglobin can cause pork to appear pink even when it is fully cooked and safe to eat. Understanding these myths can help alleviate unnecessary concerns.
11. When To Trust The Temperature—And Enjoy That Rosy Pork Chop
Trusting the temperature reading from a reliable meat thermometer is the key to enjoying a perfectly cooked pork chop. Once you’ve verified that the internal temperature has reached 145°F and allowed for the appropriate rest time, you can confidently enjoy your meal.
Embracing the new guidelines and understanding the science behind pork’s color and safety can lead to a more enjoyable dining experience. So, don’t be afraid of a little pink in your pork chop—it’s likely a sign that you’ve cooked it to perfection.